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MIXING PRODUCTS CAPACITY

Spiral Mixer SP 15 L Mixed-wheat dough Flour 15 kg The compact Spiral Mixer Dough 25 kg

Mobile trough smooth-running wheels Bowl & mixing tool made from stainless steel Proven 3-zone mixing principle

Spiral Mixer SP Wheat dough Flour 30 - 120 kg The Mobile Spiral Mixer Mixed-wheat dough Dough 45 - 200 kg Rye dough Flexibly applicable through changeable mixing tools Mixed rye dough Bowl & mixing tool made from stainless steel Proven 3-zone mixing principle

Spiral Mixer PRESIDENT Wheat dough Flour 75 - 250 kg The Wheel-Out Spiral Mixer Mixed-wheat dough Dough 120 - 400 kg Rye dough Optimal power transmission through DUO Direct Drive Mixed rye dough Clock- or timer control possible Proven 3-zone mixing principle

Batch mixer UC Mixed-wheat dough Flour 80 - 120 kg The Multi-Purpose Batch Mixer Mixed rye dough Dough130 - 200

Short mixing time & optimum mixing results due to unique dual-sprial-mixing tool Minimum dough warming Maximum flexibility through two speeds

Spiral Mixer TITAN Wheat dough Flour 150 - 250 kg The High Performance Spiral Mixer Mixed-wheat dough Dough 240 - 250 kg Rye dough Easy cleaning through CleanTec architecture Mixed rye dough The strongest of its species with single or double spiral Proven 3-zone mixing principle

Wheat dough Flour 75 - 250 kg Mixed-wheat dough Dough 120 - 400 kg Spiral Mixer Power Mixer Rye dough Mixed rye dough The Industrial Spiral Mixer

Industrial base discharge mixer for high dough capacity Extendable to a fully automatic mixing system Proven 3-zone mixing principle

Mixing system Power Roll Wheat dough Depends on configuartion The Automatic mixing system Mixed-wheat dough Rye dough Fully automatic industrial mixing system Mixed rye dough Basic version: double spiral mixer with base discharge, tipping device & bowl conveor Extendable for your individual requirements

Mixing Carrousel TITAN INDUSTRY Wheat dough 1-3 Titan Mixer 150 or 250 Mixed wheat dough 3-6 bowls SOLUTION Rye dough Titan Lift the fully automatic mixing carrousel Mixed rye dough Fully automatic, integrated cleaning system Titan Clean for a minimum of cleaning efforts Good accessability and ground clearance of the system Patented quick locking device

ROLLS PRODUCTS CAPACITY

Dough dividing machine ROTAMAT EN Classic roll dough 30 - 70 g Automatic dough dividing and moulding machine for round Mixed and special roll dough 30 pcs./press and quadratic small baked goods Pretzel doughs Doughnut doughs Very exact dough portioning Sweet doughs usual within Very exact dough weight the baking industry Very gentle dough handling

Dough dividing machine QUADRO square rolls 25 - 360g stamped rolls 1,400 - 4,000 pcs./h FILIUS round rolls The Compact Dough Divider for Creative bakers Ciabatta Only 1m² standing area Schusterjungen rolls Ergonomic height for a healthy & pleasant use Mini-Baguette 230 volt standard power supply

Dough dividing machine MINI square rolls 30 - 1000g stamped rolls 3,000 - 8,000 pcs./h QUADRO ROUND Ciabatta The Dough Divider for Rounds and Squares triangle rolls Production of round & square products with one machine Artisan quality of rolls INUS inside

Dough dividing machine MULTIMATIC Wheat dough C 35–85 gr / CG 50–150 gr Wheat mixed dough (1,750 pcs. per row) C/CG Rye mixed max. 10,500 pcs./h Dough Dividing and Moulding Machine Special dough Drum moulding principle similar to manual processing Patented twin piston system for gentle dividing of all weights

Dough dividing machine MULTIMATIC Wheat dough S 35 – 85 g / SG 50 – 150 g Wheat mixed dough max. 10,000 pcs./h S/SG Rye mixed Dough dividing and moulding machine Special dough Rotatable flour duster for easy cleaning Adjustable hydraulic operating pressure for the adaption to different types of dough

Dough Dividing and Roundmoulding Wheat dough 28 – 300 g Mixed rye dough max. 3,000 pcs/h Machine TEWIMAT Doughnut dough High capacity Dough Dividing and Roundmoulding Machine Fruited dough for the production of round dough pieces using Graham dough Large production range Oil free dividing process Hygiene safety

round dough pieces Dough dividing and moulding 25 - 140 g up to 65% machine SOFT STAR 9,600 - 30,000 pcs./h The Accurate Dough Dividing & Moulding machine

Saving of ressources due to very high weight accuracy Gentle to dough through unique processing of dough Visible production control via Macrolon windows

Dough dividing and moulding round dough pieces 12 - 180 g machine SOFT STAR CT max. 36,000 pcs./h the hygienic high-performance dough dividing & moulding machines

Easy cleaning due to open & easily accessible construction Dough touching part can be loosend for cleaning high performance and gentle to the dough

Head machine PANE Artisan Baguette round: 25 - 150 g the individual solution for various artisan products Paposeco rolls square: 10 - 3,840 g Passauer rose rolls max. 12,000 pcs./h Processing a variety of round and square products Ciabatta bread Choose between weight accuracy and volume accuracy Foldet rolls through WP Kemper Accurator Dough confectionary Additional expandability with various modules

Roll line MINIROLL Rolls rolled lengthways 35 - 90 gr (35 - 150 gr Compact roll line – High output on a small area Plain round loaves optional) Hamburger rolls User-friendly Cylindrical rolls Energy-saving Less flour dust

Cut Roll System ROLLPROFI Hard rolls 30 – 85 gr (depending on Compact hard roll machine with integrated head machine Smooth round rolls the number of rows and the Long-rolled rolls design of the products) Optimum baking appearance Twin products max. 7,750 pcs./h Consistent reproducible quality even with changing personnel High volume yield

Form baking system FORMPROFI Kaiser rolls 40 – 75 gr Form baking system with integrated dough divider Smooth round rolls max. 4,500 pcs./h Formed rolls No dust emissions Double pieces Minimum construction size

Roll line MULTIROLL Formed products 150 – 160 gr MULTIROLL MEGA LINE Modular roll plant with external Round dough pieces max. 12,000 pcs/h head machine MULTIMATIC®S or TEWIMAT for a maximum Flat-rolled dough pieces of flexibility and variety Curled products Long-rolled dough pieces Seeding unit extendable and washable Moistened products Great product range Dusted products High flexibility Angle-cut products

Roll line SELECTA MODULAR Stamped rolls 40 – 65 g Stamped rolls, cut rolls and much, much more... Cut rolls max. 9,000 units/h Baguette rolls Flexibile, modular sysytem concept that meets highest demands Variable performance Extremely easy to clean

Dough dividing machine QUADRO square rolls 25 - 1000 g stamped rolls max. 12,000 pcs./h RELAXS Ciabatta The Dough Divider for Squares triangle rolls Innovative CleanTec architecture due to the pull-out frame Easy CaP INUS inside Gentle processing of extremly soft dough

Roll line EVOLUTION COMPACT split rolls 25 - 140 g The Modular & Compact Roll Line longmoulded rolls 9,000 - 24,000 pcs./h Kaiser rolls Compact & extandable roll line for products with a stamped rolls second proofing time folded rolls Continuos transparent, hinge mounted doors for production security & hygiene High product diversity

Roll line EVOLUTION LINE round rolls 25 - 140 g The Modular Roll Line longmoulded rolls 9,000 - 24,000 pcs./h Kaiser rolls Assembly of modules in line Finger Rolls Continuos transparent, hinge mounted doors for Hot Dogs production security & hygiene curled rolls High product diversity

BREAD PRODUCTS CAPACITY

Dough dividing machine B/V 300 Wheat doughs Variable (option): 637 - Universal Dough Divider Wheat/rye doughs 1456 pcs/h Stiff (Pizza) doughs High weight precision Soft (French) doughs Dough friendly dividing at a high capacity Self-cleaning knife

Dough Divider B/V 300 D Wheat doughs Variable (option): max. This dough divider is suitable for most common types of Wheat/rye doughs 6,400 pcs/h dough as well as sensitive doughs. Stiff (Pizza) doughs Soft (French) doughs Minimum oil consumption High weight precision Dough friendly dividing at a high capacity

Dough Divider B 300 GV Mixed wheat doughs max. 3,000 pcs/h Universal dough divider Baguette doughs Petit Pain doughs High weight precision Especially developed for baguettes dough’s Suitable for high capacity lines

Conical Rounder CR 59 Wheat doughs max. 5,000 pcs/h Conical rounder without oil / with oil Wheat/rye doughs Multigrain doughs Excellent round moulding result Whole wheat doughs Minimum of dough crumbs Perfect transfer from dough pieces on the out feed side

Conical Rounder CR 59 AT Wheat doughs max. 5,000 pcs/h Conical Rounder with/without oiling Wheat/rye doughs Multigrain doughs Wide weight range Whole wheat doughs Cone speed adjustable (option) Easy handling of dough’s with a high water absorption

Conical Rounder CCR 59 Wheat doughs max. 5,000 pcs/h Cylindrical Conical Rounder without oil/with oil Wheat/rye doughs Multigrain doughs Excellent round moulding result Whole wheat doughs Perfect separation between dough pieces coming from the divider Minimum of dough crumbs

Conical Rounder CCR 69 AT Wheat/rye doughs max. 10,000 pcs/h Industrial Cylindrical Conical Rounder Stiff wheat doughs Soft wheat doughs Cylindrical / conical rounder Tracks, individual adjustable; excellent moulding result

Round Bread 150 - 2,900g Tin Loaf 600 - 1,500 pcs./h Toast bread Baguette Dough dividing machine IMPERATOR CT The Dough Divider foll every Bread Dough

Production of small & high weights possible Very gentle to dough via hydraulic system Easy cleaning through CleanTec architecture

COMPACT BREAD LINE Round Bread 500 - 2,000 g Quality non-stop in the production of unique breads Tin Loaf 800 – 1,500 pcs./h

Highest product quality through gentle dough processing of various weights with high weight accuracy and optimal moudling

Dough Divider PARTA U Wheat doughs max. 3,150 pcs/h Universal dough divider Mixed wheat doughs Mixed rye doughs Suitable for all kinds of dough Gentle dough treatment Maximum adaption to mixer capacity

Dough Divider PARTA U DIREKT Rye doughs max. 2,100 pcs/h Universal dough divider Batter doughs

Dough friendly and weight exact dividing Processing of very soft dough types Dividing pressure and suction level adjustable

Dough dividing machine V100 Round Bread 200 - 1,250 g The Compact Dough Divider Tin Loaf 600 & 1,800 pcs./h Toast bread Tiltable hopper for easy cleaning & hygienic Baguette production Ergonomic height for a healthy & pleasant use Round covers prevent from dirt

Dough Divider V 500 Wheat doughs 1,500 - 6,000 pcs/h Wheat/rye doughs Oil reduced version Multi grain doughs Dough friendly dividing at a high capacity Whole wheat doughs Self-cleaning knife Stiff (Pizza) doughs Soft (French) doughs

Dough Divider V 700 Wheat doughs max. 9,600 pcs/h Universal dough divider, suitable for all common dough Wheat/rye doughs types Multi grain doughs Whole wheat doughs High weight accuracy Stiff (Pizza) doughs Dough friendly dividing with hydraulic adjustable Soft (French) doughs pressure compensator Large weight range

Dough dividing machine B 600 Wheat doughs max. 9,000 pcs/h Industrial Dough Divider Rye doughs And all common type of Many different configurations doughs that are processed Heavy duty construction in automatic- or semi- Automatic position stop for easy cleaning automatic bread production lines

Dough dividing machine B 700 Wheat doughs max. 9,000 pcs/h Universal dough divider, suitable for all common dough Wheat/rye doughs types Multi grain doughs Whole wheat doughs High weight accuracy Stiff (Pizza) doughs Robust design Soft (French) doughs Large weight range

Dough Divider V 900 Wheat doughs max. 12,000 pcs/h Wheat/rye doughs High weight precision Multi grain doughs Reduced oil, 40-60% less oil usage Whole wheat doughs Stiff (Pizza) doughs Soft (French) doughs

Long Moulder BM 51 B Wheat doughs 110 - 1,600 gr. Universal Long Moulder Wheat/rye doughs (<30% max. 2,000 pcs/h rye) (depending on dough Perfect long moulding results by drum principle weight) Possibility to process many types of dough

Long Moulder BM 54 BT Wheat doughs 200 - 1,100 gr Universal Long Moulder Wheat/rye doughs (<30% max. 3,000 pcs/h (by 1,000 rye) gr dough weight) Perfect long moulding results Separate curling belt

Long Moulder BM 2-40 wheat doughs up to 3,000 pcs./h (by mixed rye/wheat doughs (up 1,000 gr. dough weight) Excellent moulding results to max. 30% rye) Two separate individually driven sheeting rollers with adjustable speed Curling- and sheeting belt are adjustable in speed

Belt Rounder BOB 300 wheat dough maximum 3,000 pcs/h Industrial belt rounder mixed wheat dough (depending on weight) mixed rye dough quick cleaning rye dough adjustable inserts use of plastic parts

Round- and longmoulding Round Bread Max product lenght Tin Loaf 500mm machine SUPERBA Toast bread Roundmoulding lenght The Round- and Longmoulder Baguette 2,500 mm variable adjustments enable a optimal moulding Square Rolls efficient use of production area Triangle Rolls multiple applications due to a short setup time Stamped Rolls Ciabatta

Long Moulder Combi E Wheat doughs 200 - 2,000 gr Universal Long Moulder Wheat/rye doughs (<60% max. 1,500 pcs/h rye) Easy cleaning and access Precise centering of dough pieces before sheeting/long moulding

Long Moulder Combi E 2 Wheat doughs 30 - 2,000 gr Universal long moulder Rye doughs (<60% of rye) max. 3,000 pcs/h Multi grain doughs (depending on dough Even sheeting of the preproofed dough pieces by 2 Whole wheat doughs weight/type) sets of sheeter rollers with different speeds for progressive sheeting

Long Moulder Combi U Wheat doughs 200 - 2,000 gr Universal Long Moulder Wheat/rye doughs (30-70% max. 2,500 pcs/h rye) (depending on dough Perfect moulding results of both stiff and soft doughs Rye doughs weight/type) Machine capable of handling round, long and flat dough pieces

Servoroller 4-80 BT Wheat doughs 400 - 1,100 gr Universal Long Moulder Wheat/rye doughs max. 4,200 pcs/h (by 1,000 gr dough weight) Perfect reading of settings for good repeating of processes Sheeting of round dough pieces as well oblong dough pieces

Dough dividing machine Crustica Production line for Mediterranean doughs, wholemeal bread Mediterranean doughs 50 – 2,000 gr and traditional types of bread Wholemeal bread 500 – 3,200 pcs/h Traditional types of bread High weight accuracy The Crustica line can process doughs with high water contents (< 180)

Seeding unit DECOSEEDER Seeding dough pieces max. 4,200 pcs/h Automatic seeding unit (depending on dough weight) Stainless steel frame Synthetic belting Decoration belt

FRIED PRODUCTS PRODUCTS CAPACITY

DONUT LINE Berliner/Jam Donut 14 - 90 g Lower fat - higher value Donuts up to 30,000 pcs./h Long Johns Saving of fat by 50 % 70% less scrap dough The whole process from dough production till frying

Continuous Open Kettle Fryer DLA Quark balls Quark rings 150 Ring-shaped quark pastries Automated continuous Open Kettle Fryer for submerged Doughnuts and floating frying. Crullers Constant frying result and output Reduction in working and frying time by approx. 40 %

Continuous deep fryer DLA 600-3 Berliner/Jam Donut Donuts with tank Krapfen Especially designed for catering and food production.

constant frying result and output digital heating control for constant temperature

Open Kettle Fryer ECONOMY Berliner/Jam Donut Donuts Available as a tabletop unit or freestanding unit with Krapfen castors Digital heater control for precise temperature control Tightly closing steam lid

FETTBOY DIGITAL Berliner/Jam Donut up to approx. 20 to 30 Donuts dough pieces per baking Digital heating and temperature control Krapfen process Additional unit for small quantities Ideal for visual baking

Industrial continuous deep fryer IDA ball donuts up to 4,000 Berliner/h at 6 ring donuts min frying time 1100-X splash cakes Yeast raised ball donuts, ring donuts, splash cakes, curd curd cheese balls cheese balls – continuously produced.

minimized fat absorption thanks to digital temperature control

Open Kettle Fryer L2000A Berliner Fully automated Open Kettle Fryer to meet the highest Doughnuts demands. Crullers Quark balls Cyclical heating to prevent any burning of the fat Lockable castors and movable castors without any surcharge Alarm standard without any surcharge

Open Kettle Fryer L2000M/D Berliner Doughnuts Manual open kettle frying with turning basket and program Crullers control Quark balls

3 frying programs with 4 turns each Audible turning and end of frying time signals Remaining frying time display

FRYER Berliner / Jam Donuts 25 - 80 g Donuts up to 30,000 pcs./h Energy-efficient by using different heating systems Long John Gentle frying by means of baskets Constistency in product quality

PRETZEL LYE APPLICATION PRODUCTS CAPACITY

Lye application machine ALLROUND Pretzel up to 400 trays/h Allround lye application machine for perfect production Laugensemmel processes

Automated lye application up to 300 trays/h machine COMJET Fully automated lye application process for approx. 300 trays per hour with only 1 employee

Extensive analysis options provided by the electronic control unit

Lye application machine RMBB Pretzel The RMBB lye application machine is the quickest of its size Laugensemmel and was developed specifically for the medium-sized Knoten production sector. Hörnchen Croissant Partykonfekt

Lye application machine Tauchboy Pretzel The Tauchboy provides an easy introduction to applying lye Laugensemmel for lower quantities or stores that apply lye on site

Mobile thanks to rolling base frame Quick and easy cleaning Completely lockable

PROOFING PRODUCTS CAPACITY

Intermediate Proofer BIP E Wheat doughs 1,200 pcs/h Wheat/rye doughs (with a Processing without flour dusting low percentage of rye) Teflonized transfer box for dough transfer between pockets without sticking problems Constant climatisation

Intermediate Proofer AF 2002 Soft and preferemented max. 1,500 pcs/h doughs with a long floor Different proofing time possible time No turning station, dough pieces are not moved Dough friendly proofing

Intermediate Proofer BIP M Wheat doughs 1,600 gr (1,800 gr for mixed Wheat/rye doughs (with a doughs) Processing without flour dusting low percentage of rye) max. 3,600 pcs/h Teflonized transfer box for dough transfer between pockets without sticking problems Round dough cups for dough balls results in a optimum proofing Proofing chamber GRF Temperature range: up to +35 °C Supports flavour development Moisture range: approx. 75 Optimum use of oven capacity –95% rel. hum.

Retarder Proofer GUH AROMAT Temperature range: Semi-automatic Retarder Proofer -20/+15 °C or -20/+20 °C Moisture range: approx. 65 Supports flavour development –95% rel. hum. Optimum use of oven capacity Output: from 92 to 928 kg dough pieces per batch

Retarder Proofer GUV AROMAT Temperature range: Fully Automatic Retarder Proofer -20/+35 °C Moisture range: approx. 65 Supports flavour development –95% rel. hum. Optimum use of oven capacity Output: from 92 to 1,244 kg dough pieces per batch

Retarder Proofer GV AROMAT Temperature range: -5 / Storage and Retarder Proofing System in Aroma process GV +15 °C AROMAT Humidity range: approx. ca. 70 – 95% Optimum aroma, taste, shine, crispness and freshness Optimal, soft / moist dough piece due to much less moisture extraction

LOADING PRODUCTS CAPACITY

Loading system OBER PRO, OBER + OBER PRO: over 800 kg dough/h STEWARD OBER: up to 800 kg dough/h Fully automatic loading systems for loading and emptying STEWARD: up to 650 kg multi deck baking ovens dough/h Saves time Saves energy

Loading system PAGE up to 650 kg dough/h Semi-automatic loading systems for loading and emptying multi deck baking ovens

Low space requirement Operated by only one person

COOLING PRODUCTS CAPACITY

AROMA+COOLER Output: 3,000 to 12,000 40.30 through 40.120 rolls per hour Temperature range: - 20°C/ Energy efficient - 28°C Optimum aroma, taste, glossiness, crunchi- ness and Moisture range: approx. 70 freshness - 95 % relative humidity Optimum soft, moist dough pieces

AROMA+COOLER Compact Output: 1,500 rolls per hour 40.15 Temperature range: -15°C / -20°C Specifically for the cooling down of dough pieces that Moisture range: Approx. 70 have gone through the proofing process and those - 95% relative humidity that have not Short cool-down times

High Power Vacuum Cooling Rolls Trays: 1 (980x580 or Bread, including rye bread 780x580 mm), 2 (580x980 System VACUSPEED Assorted danishes and mm), 3 (780x580 mm) donuts Cookies and other fine Amazing reduction of energy consumption thanks to baked goods shorter cooling times and reduced connection power Cakes compared to conventional refrigeration systems

BAKING PRODUCTS CAPACITY

Deck Oven MATADOR Bread Baking area from 8 - 19 m² MATADOR® – truly multi talented Pan bread Toast Special hot gas conduction – ZYKLOTHERM® Rolls Guaranteed consistency Pastries Crispy crusts Batch-after-batch baking Thick steam

Production oven MATADOR MDV Bread Baking aerea from 8 - 43 m² Optimum Production Oven for Use in Combination with Pan bread Semi- and Fully Automatic Loading and Automation Toast Systems Rolls Pastries Burner on the rear of the oven Guaranteed even baking quality thanks to ZYKLOTHERM®

Deck Oven MATADOR V Bread Baking area from 8 - 43 m² Optimum Production Oven for Use in Combination with Pan bread Semi- and Fully Automatic Loading and Automation Toast Systems Rolls Pastries Special hot gas conduction – ZYKLOTHERM® Guaranteed consistency Crispy crusts

Wood-Burning Oven PELLADOR Baking area from 4.8 - Directly fired wood-burning baking oven 12.96 m²

Greater added value on the market – higher bread price Intensive wood flavour (aroma) on product No bitter flavours from soot on bread/pastry

Baking cabinet ROTOTHERM GREEN Bread Max. baking area 10.1 m² Baking with the energy savings factor Pan bread Toast Rack oven with rotating racks Rolls Thick steam Pastries Batch-to-batch Energy-efficient WP oven technology

Deck Oven UNITHERM Baking area from 5.9 - 11.9 Rack oven with standing trolley m²

Short heating times Flexible steam system with high power steam Hygiene baking chamber Supreme baking results

Baking cabinet WINNER Dark bread High performance – low cost Traditional loaves All types of rolls No overheating Soft rolls Low number of welding points, long service life Cakes Suitable for all trolley types Biscuits Croissants

INSTORE BAKING PRODUCTS CAPACITY

Instore Baking Oven MATADOR STORE Rolls Rolls/pretzels inserts units Instore Baking Oven with Baking Stone Baguette 120 pcs./96 pcs. Pretzel Top and bottom heat can be separately controlled Croissant With special baking plates Modular design High performance steaming system

Rolls Rolls/pretzels inserts units Baguette 180 pcs./ 144 pcs. Instore Baking Oven MATADOR STORE Pretzel Croissant GREEN Instore Baking Oven with Baking Stone

Energy saving Double baking chamber for larger baking area Flexible baking in every oven

Instore Baking Oven MATADOR STORE Rolls Number of bread Baguette rolls/pretzels 120 pcs./96 HISTORY Pretzel pcs. Saturated Steam Croissant Special-Stone baking plate Top and bottom heat can be controlled separately Flexibillity

Instore Baking Oven SUPERIOR Meringues Capacity rolls/pretzels 150 Maximum flexibility in store Pretzel pcs./120 pcs. Rolls Maximum flexibility High-Performance steam Most ideal baking process for every product Fastest possible availability

Instore Baking Oven TORERO STORE Meringues Number of rolls/pretzels The convection Instore-Oven Pretzel 150 pcs./120 pcs. Rolls Maximum flexibility High-Performance steam For the highest demands Fastest possible availability

INDUSTRIAL BAKERY TECHNOLOGIES PRODUCTS CAPACITY

PAN BREAD PRODUCTION LINES Toast bread Pan bread Premium quality of the products as a result of gentle Rye Ttin bread dough kneading and finishing by WP systems Wholegrain tin bread Fine cross-linkage thanks to 4-piece unit French bread Flexible proofing times and optium climate Strand bread Baton bread

Tunnel oven THERMADOR Toast Efficient, modular and versatile Bread rolls Soft rolls Zero error technology: the system is self-regulating Ciabatta bread/Baguettes 99 different recipes can be stored Cake Display of all operating data and of temperature Wheat/rye bread profile along all oven zones reproducibility and Parbaked products product traceability

Deck Oven MEGADOR Toast Flexibel and space saving Bread rolls Soft rolls Ideal for wide range production with frequent batch Ciabatta bread/Baguettes changing Cake In time production due to individual baking times for Wheat/rye bread each layer Parbaked products

STICKS PRESS SP Salt or sesame sticks Dough exit speed: up to 14 Variable and customised Special nozzle geometries m/min Filled products max. 400 kg of baked Easy to operate sticks/h High-product quality Short amortisation phase High availability